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Nutrient content of milk and milk products: vitamins of the B complex and vitamin C in retail market milk and milk products
Author(s) -
SCOTT K. J.,
BISHOP DINAH R
Publication year - 1986
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.1986.tb02356.x
Subject(s) - food science , b vitamins , milk products , chemistry , vitamin , business , dairy industry , nutrient , biology , biochemistry , organic chemistry , endocrinology
A survey was undertaken to update and extend information on the water‐soluble vitamin content of milk and milk products on retail sale. The results are discussed in relation to previously published data. Apart from vitamin C the levels of vitamins in retail pasteurized cows' milk were very similar to those found in milk from the processing dairy. Levels of total vitamin C and folic acid in UHT full cream milk were negligible; vitamin B 6 and vitamin B 12 were respectively 73 and 56% of the levels in pasteurized milk. Except for nicotinic acid, pantothenic acid and biotin, the levels of vitamins in sterilized milk were lower than in pasteurized milk, particularly vitamin C, folic acid and vitamin B 12 . When compared on an equivalent dilution basis, vitamin B 6 , thiamine, folic acid and, especially, vitamin B 12 in evaporated milk were lower than in pasteurized cows' milk. In comparison, in full cream condensed milk only vitamin B 6 was particularly low; vitamin C was particularly well preserved. With the exception of vitamin B 12 , vitamin levels in reconstituted spray dried milk were similar to those in pasteurized cows ‘milk. Levels in filled’ spray dried milk were on average 70% of those in ordinary dried milks. Apart from vitamin B 12 the levels of B vitamins in non health food yogurt were generally higher than in pasteurized milk, especially folic acid. The levels of vitamin B 12 and folic acid in goats' milk were only 22 and 11 % respectively of those in cows' milk, but the nicotinic acid level was four times higher. The level of vitamin C in raw sheep's milk was about five times that in pasteurized cows' milk; other levels, apart from folic acid which was similar, were between 1.3 and 5.2 times those in cows' milk.